| 麦芽仙人掌保健乳酸饮料的研制 |
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| 引用本文： | 史经略.麦芽仙人掌保健乳酸饮料的研制[J].江苏食品与发酵,2006(2):26-29. |
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| 作者姓名： | 史经略 |
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| 作者单位： | [1]南京工业大学,江苏南京210009 [2]江苏食品职业技术学院生物工程系,江苏淮安223001 |
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| 摘 要： | 以仙人掌、牛奶、麦芽为原料，采用酵母菌和乳酸菌共同发酵研制成含低醇的麦芽仙人掌乳酸饮料。通过实验确定了发酵的最佳工艺条件及饮料的最佳配方，并对饮料的稳定性进行了探讨，从而生产出酸甜可口、均一稳定的营养保健型乳酸饮料。
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| 关 键 词： | 仙人掌 麦芽 酵母 乳酸菌 乳酸饮料 |
Development of Hygienic Malt?Cactus?Lactic Acid Drink |
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| Shi Jing-lue.Development of Hygienic Malt?Cactus?Lactic Acid Drink[J].Jiangsu Food and Fermentation,2006(2):26-29. |
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| Authors: | Shi Jing-lue |
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| Affiliation: | 1. Nanjing University of Technology, Nanjing,Jiangsu 210009,China ; 2.Bioengineering Dept.of Jiangsu Food Occupational Techniques College,huai anjiangsu 223001,China |
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| Abstract: | A low-alcohol malt cactus lactic acid drink was developed by co-fermation of microzyme and lactobac-illus to malt, cactus, and lactic acid. We set the best procedure and formula by repetitious tests.The stability of the drink is also discussed in this article. The drink, sour and sweet, is a palatable lactic acid think helpful to heatlth. |
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| Keywords: | Cactus malt microzyme lactobaciUus lacticaciddrink |
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